New Chapter Dining menu showcases the essence of Northwest Vietnam through meticulously selected, seasonal ingredients in every dish. Each menu unfolds a story, so that diners can explore diverse flavors and textures. Read on to discover the Fall – Winter Flourish menu and experience the thoughtfully crafted dishes at Chapter Dining.
Table of Contents
A Look Back at Last Seasons
Spring unfolded with Earth Call, a menu that paid homage to nature’s quiet resilience after storms and floods. Each dish echoed the soil’s renewal, reminding us of our deep bond with the land and its rhythms. Through eleven courses, guests journeyed from simplicity to gratitude, finding themselves mirrored in nature’s graceful revival.
As the days grew longer, a new Chapter Dining menu called Sunshine arrived, a vibrant ode to Northern Vietnam’s summer. This tasting menu captured the brightness of the season, blending regional freshness with a refined, contemporary touch. Every flavor felt alive with warmth, evoking the cheerful energy of sunlight meeting the artistry of the kitchen.
Together, these chapters reflected the ever-changing dialogue between nature and cuisine, an ongoing story written in taste and time. Now, as the air turns crisp, a new story begins with Flourish, our fall – winter chapter of renewal and grace.
Flourish – The Meaning Behind New Chapter Dining Menu
As summer light softens, Northern Vietnam enters harvest season, where golden fields quietly reflect months of devotion and care. Grains ripen under gentle skies, while vines bend gracefully, carrying the weight of a season reaching its serene fulfillment.
The air turns crisp, filled with a rare calm that awakens deep memories and the spirit of cultural renewal. “Flourish” embodies this transition through a twelve-course tasting journey inspired by the beauty of the Northern harvest.
Each dish unfolds with intention, guiding diners through layers of flavor, emotion, and quiet storytelling rooted in the land. The new menu has been available since August 15, 2025, which marks Chapter Dining’s next seasonal expression.
Seasonal Ingredients at Their Peak
Wampee – Autumn’s Golden Whisper from the Northwest
As autumn begins its gentle descent, wampee ripens across the misty hills of Northern Vietnam, gleaming with soft golden hues. Its fragrance carries a bright citrus lift intertwined with subtle floral warmth, reminiscent of early fall sunlight after rain. Beneath its delicate skin lies juicy flesh that dances between sweet and tart, offering a refreshing yet nuanced complexity.
At its seasonal height, wampee lends brightness to seafood and enriches sauces with quiet depth. Fleeting and radiant, its short-lived presence captures the tender essence of Northwestern autumn in a single, vivid taste.
Myoga: Pickled Delicacy from Mu Cang Chai
During autumn harvest, wild Myoga buds emerge straight from the cool, moist soil of Mu Cang Chai. The tender shoots resemble spring bamboo but belong to the ginger family, carrying subtle floral and earthy notes. Local Hmong communities call the plant Chí Cống, harvesting it together as part of village seasonal traditions.
The buds symbolize creativity in cuisine and respect for whole-ingredient use, honoring every edible part of the plant. Chef Dung preserves peak freshness by pickling the tender shoots, highlighting crisp texture and naturally delicate flavors. The pickled Myoga in the new Chapter Dining menu accompanies freshly prepared raw fish salad, celebrating seasonal bounty with simple, thoughtful preparation.
Plum – Early Sunset Hues of Autumn
Northwest Vietnamese plums reach peak ripeness in early autumn, offering balanced tartness and fragrant sweetness. Chef Dung selects only fully matured plums to preserve optimal acidity, aroma, and natural juiciness for seasonal dishes.
The fruits provide vibrant pink and purple hues, adding visual interest that complements autumn-inspired plating and presentation. Plums pair naturally with roasted duck, desserts, and sauces, creating layered flavors that harmonize with surrounding ingredients.
Signature Creations from the Flourish Menu
A Trio Of Appetizers: Oyster – Prawn – Wagyu Beef
The “Flourish” journey begins with a trio of appetizers, designed to awaken senses and prepare the palate elegantly. Oyster meat is transformed into a delicate, silky cream by blending with lemongrass, lime leaves, and milk carefully. Pommes soufflée and sturgeon caviar accompany the oyster cream, creating layered textures and subtle contrasts that delight the diner.
The seasonal hog plum introduces gentle acidity, paired with prawn to balance freshness and rich, briny ocean flavors simultaneously. Tiny yet flavorful, the prawns preserve the natural essence of the sea, marinated lightly for depth and tender texture. Each prawn rests upon a crisp shell, served with hog plum fish sauce jelly, harmonizing sour, salty, and sweet elements gracefully.
The sequence concludes with raw Wagyu beef, combined with fermented tofu and cham cheo, evoking the Northwestern mountainous region. This pairing delivers bold, nuanced flavors, leaving a lingering impression while highlighting regional ingredients and precise culinary technique.
Petit Fours: Bánh Bò – Sương Sâm – Bánh Gai
In the new Chapter Dining menu, bánh bò offers an airy, spongy texture with gentle sweetness. That perfect combination forms the base of the dessert sequence perfectly. Sương sâm jelly contributes cooling herbal freshness that balances richness and adds contrast in mouthfeel and aroma.
Bánh gai introduces earthy, nutty notes and layered flavors that complement the tropical sweetness and herbal accents elegantly. Each component is plated carefully to showcase color, texture, and seasonal ingredients with attention to fine dining presentation.
The new Chapter Dining menu showcases seasonal ingredients, highlighting Northwest Vietnam’s flavors through precise techniques. Flourish menu invites diners to experience the interplay of freshness, umami, acidity, and spice. Let’s explore this exceptional tasting journey personally by visiting Chapter Dining and savoring the innovative Flourish menu today.
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Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
